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Saturday, October 29, 2011

Pumpkin Pie Dump Cake

Tonight I was wanted something warming and comforting for dessert. I've been wanting to try this dessert for a long time. I scoured the internet for a recipe for Pumpkin Dump Cake which is also called Pumpkin Crunch Cake. I've decided on Pumpkin Pie Dump Cake. It's the taste and light texture of Pumpkin Pie with the wonderful buttery crunch of the topping of Dump Cake.

The funny thing is every recipe I encountered asked for the typical evaporated milk. Problem was I didn't have any. So I thought sweetened condensed milk was kind of the same thing only containing more sugar. So I added the sweetened condensed milk and decreased the amount of sugar. Many of the also called for cinnamon instead of the whole 3 basic tastes of pumpkin pie, cinnamon, cloves and nutmeg. I instead used Pumpkin Pie Spice.

It was very easy to make and came together very nicely. The scent of pumpkin pie and buttery cake filled the air like you had a Autumn Season candle lit. It set the mood for calmness and comfort.

I think I like this dessert now more than pumpkin pie. I wasn't always a fan of pumpkin pie, it wasn't always my first pie of choice. Now eating this I have a whole new respect for pumpkin pie.

I hope you try this recipe. It's the best at least that's what I think. It came out perfect with a great blend of flavors! If you do try, I would love to hear from you and know what you think!

Pumpkin Pie Dump Cake

Filling:

29 ounce can of Pure Packed Pumpkin

2/3 Cups of Sugar

3 teaspoons of Pumpkin Pie Spice

1 can of Sweetened Condensed Milk

3 Eggs

1/2 teaspoon salt

Topping:

1 Box of Yellow Cake Mix or Spice Cake Mix (I prefer Yellow)

2 Sticks of Butter

Pecans whole or chopped coarsely (options)

Method:

Preheat oven to 350'F.

Mix all filling ingredients together until well incorporated.

Pour filling into a lightly greased or sprayed 9x13 inch baking pan.

Sprinkle yellow cake mix on top of filling.

Melt 1 1/2 sticks of butter and drizzle over cake mix layer.

Cube other 1/2 stick of butter and place on top of cake in different places.

Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.

Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, leave plain or top with caramel or all mentioned! =)

Step By Step Pictures of Method:

Mix all filling ingredients together until well incorporated.

Pour filling into a lightly greased or sprayed 9x13 inch baking pan.

Sprinkle yellow cake mix on top of filling.

Melt 1 1/2 sticks of butter and drizzle over cake mix layer.

Cube other 1/2 stick of butter and place on top of cake in different places.

Sprinkle coarsely chopped Pecans completely on top or place whole Pecans in uniform fashion.

Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.

Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, leave plain or top with caramel or all mentioned! =)

Thank You Lisa! If you do make this let me tell you, you'll be hooked! I think it's better than Pumpkin Pie but that's just me. It makes a lot and it's so addicting! I wasn't a huge fan of dump cakes but the twist on this kicks the typical dump cake up a knotch!

Thanks Jenny! It is truly the best! I prefer it over the traditional Pumpkin Pie anytime! So now we've added another name for it, we now have: Pumpkin Pie Dump Cake, Pumpkin Crunch Cake and now Pumpkin Cobbler! I think Pumpkin Cobbler is probably the best enticing name for it! Thanks Jen for stopping by!